The basic building blocks of food are proteins, fats and carbohydrates. The last two have considerable notoriety in our present food culture. Protein and its building blocks less so and I suspect that this is because much less is known or maybe not that less is known but less to what remains to be known.
Although a generalisation I think it is fair to say that proteins and amino acids are the only things that our immune system can react to. And react can be an understatement when one considers the anaphylactic reactions we can have to peanuts, certain fish and shell fish and stings from insects especially bees. When you think about the latter it is hard to believe that the poison the bee deposits when it stings is only a tenth of a milligram.
Such responses are mediated through one of our immune mechanisms.
Food tolerances or intolerances are in the same kettle of fish and as best I can make out form the strategy of certain diets and food advice books - Eat right for your type.
The drift of that publication is that you can protect your immune system by eating the right proteins based on your blood group.
So while we strive to avoid sugar and refined carbohydrates and a small number of damaging or worrying fats and oils, the spectrum of proteins that we are able to purchase, or are exposed to, raises a much more difficult problem simply because there are so many.
Since it is our immune system that is responsible for us fighting inflammation and cancer it is important that we watch what protein we eat.
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